1. Line two baking sheets with silicone baking mats or parchment paper.
2. Add egg whites, sugar, almond extract and vanilla to large bowl and use a stand mixer or hand mixer with the paddle attachment and beat on medium-high until foamy and sugar is dissolved. (2-3 minutes)
3. Fold in the coconut making sure coconut is completely moistened. The mixture will be sticky and wet.
4. Cover tight with plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 325°F.
6. Take the bowl out after 30 minutes and fold in cranberries.
7. Scoop 2 tablespoons of the mixture and place on a baking sheet. Make sure that balls are neat and compact or they will bake too big.
8. Bake for 22 minutes or until edges are golden brown but make sure to rotate the baking pan so they bake evenly.
9. Let cool completely on baking sheet then you can put them in an airtight container.
10. They store on the counter for 3 days and 5 days if refrigerated.

Recipe Notes: These freeze well and last up to two months once frozen.